Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb12289.x/fullpdf
Reference20 articles.
1. Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks
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